Allergy Friendly Gingerbread Cookies Recipe

Name: Allergy Friendly Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup White Sugar; 2 teaspoons Ground Ginger; 1 teaspoon Ground Nutmeg; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Salt; 1- 1/2 teaspoon Baking Soda; 1 teaspoon Xanthan Gum; 1 cup Dairy Free Margarine, Melted; 1/2 cups Coconut Milk; 1 cup Unsulfured Black Strap Molasses; 3/4 teaspoons Gluten Free Vanilla; 4 cups Gluten Free Flour Blend (I Use 1 Cup Bette Hagman's Gourmet Light Flour Blend, 1 Cup Sorghum Flour, 1 Cup Tapioca Flour, 1/2 White Rice Flour, 1/2 Cup Arrowroot Starch); Extra White Rice Flour For Mixing And Potato Starch For Rolling

Servings: persons

1 cup White Sugar
2 teaspoons Ground Ginger
1 teaspoon Ground Nutmeg
1 teaspoon Ground Cinnamon
1/2 teaspoons Salt
1- 1/2 teaspoon Baking Soda
1 teaspoon Xanthan Gum
1 cup Dairy Free Margarine, Melted
1/2 cups Coconut Milk
1 cup Unsulfured Black Strap Molasses
3/4 teaspoons Gluten Free Vanilla
4 cups Gluten Free Flour Blend (I Use 1 Cup Bette Hagman's Gourmet Light Flour Blend, 1 Cup Sorghum Flour, 1 Cup Tapioca Flour, 1/2 White Rice Flour, 1/2 Cup Arrowroot Starch)
Extra White Rice Flour For Mixing And Potato Starch For Rolling

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1.
2
Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
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2.
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In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, baking soda and xanthan gum.
5
Mix in the melted margarine, coconut milk, molasses, and vanilla.
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Stir in the flour blend, 1 cup at a time, mixing after each addition.
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The dough should be stiff enough to handle without sticking to the fingers.
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If necessary, add additional white rice flour to prevent sticking.
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3.
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When dough is smooth, roll between 2 sheets of waxed paper or pat (I found patting easier) to 1/4 inch thickness.
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Sprinkle with potato starch to prevent sticking.
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Cut into shapes and transfer to cookie sheets.
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4.
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Bake for 10-12 minutes in the preheated oven.
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The cookies are done when the top springs back when touched.
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Remove from cookie sheets to cool on wire racks.
17
Decorate as desired.

657

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup White Sugar, 2 teaspoons Ground Ginger, 1 teaspoon Ground Nutmeg, 1 teaspoon Ground Cinnamon, and more.

Yes, Allergy Friendly Gingerbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Allergy Friendly Gingerbread Cookies

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